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Hello All, I have been trying with no success to make a robust porter with nice roasty notes. I tried adding NaCl to the water, yet I had a limitation in the chloride level. Then, I choose to reduce the pH of the final wort before pitching, and then neutralize it with Na Bicarbonate to give...

Hello guys, I am getting into filtration, debating between 1, 2 or 5 microns filters. Any advice? Thanks, Nil:mug:

Hello guys, I am working in a 50 gallon system, yet I have been unable identify a suitable burner. I dont think that even the Hell Fire will be able to bring to boil 40 gallons of wort in a suitable amount of time (20-30 min). I was thinking in a 20 - 32 jet nozzle NG burner. Any...

Hello All, Had a conversation with a group of friend about different aspects about beer manufacturing. We were discussing about water chemistry, and one of the folks assured that the use of RO Water will require to file a formula to the TTB. Any thoughts? Thanks, Nil :mug:

So… here is my theoretical situation: I want to dilute a wort with and OG: 1.047 to 1.040 in order to have a final ABV 5%. I don’t know how to determine in advance the volume of water needed to hit the desired gravity points. So… Got 100 mL of a wort with an OG: 1.081 and added 30 ml of...

So… here is my theoretical situation: I want to dilute a wort with an OG: 1.047 to 1.040 in order to have a final ABV 5%. I don’t know how to determine in advance the volume of water needed to hit the desired gravity points. So… Got 100 mL of a wort with an OG: 1.081 (from LME, approx...

Hello All, I made extra research and found that some don't recommend to add salts to the sparging water. I was under the impression that in order to have control over the beer flavor, one must treat both mash and sparging water with the same salt profile for the purpose of consistency...

Hello All, Based on my latest home brewing experience, I decided to move forward with RO water and get into water chemistry. Now. All the time I had been said that 1 - 2 tbs of Calcium Chloride Dehydrate will be suitable to adjust the pH of the mash and I have been doing this blindly for...

Hello guys, I few kegs of beer that are over carbonated. I let them sit for 6 days now and release the pressure valve every day. As today, still the beer is over carbonated. I got a thick foam upon serving. Any recommendation? Thanks, Nil :mug:

Hello All, I made a batch this last weekend. The mash pH = 6.5. I added approx. 3/4 cups of CaCl2, as I had no other option. The final RT pH = 5.6, which is approx 5.3 at mashing temperature. My logic was that, the Ca2+ would be consumed to lower the pH of the mash and the Cl- would...

I just went through the TTB website and review the new regulations regarding ingredients. They added a whole bunch of adjuncts that don't require formulation filing if used. Yet, they don't say anything about water. The only time that the term "reverse osmosis" and "ion exchange' is used is...

Hello All, I am working in an upgrade to my system. I need a 100' SS coil my fermentation heat exchanger. Please let me know if a 7 gal/min chugger pump would work with a 100' coil. Thanks, Nil :mug:

Hello Guys, I was wondering if a person who own a Brewing Company are allowed to still be a homebrewer and make private parties. Thanks, Nil:mug:

Hello guys, I left a wheat beer in a secondary fermenter and after approx 10 days, I found blue, slightly-green mold floating around...:( Any recommendations on how to save my beer? Thanks, Nil :mug:

Hello guys, I am evaluating the Siebel Concise Course in Brewing Technology or the American Brew Guild Intensive Brewing Science and Engineering Brewery In Planning. Any advice about these programs? Thanks, Nil

Hello guys, got one chugger pump and worked fine for the first 5 batches. Got a second one, and I have to send it back for repair as it did not survived even one batch. Now, I made a batch last weekend, and despite tested, it stop working in the middle of the process: no flow at all. I have...

HI All, I am in the process of fine-tuning a robust porter recipe. I want to make this recipe more flavorful and provide extra bitterness. Plan to use NaCl and a source of sulfate. My experience with this recipe is that the room temperature pH is approx 5.5, which means that at mashing...

Hey guys, do you have any stats on the wholesale price on 1/2 bbl kettles? Some folks told me $150/half-bbl, yet it is not a lot, knowing in advance that a pub, selling a $4.00 per 12 oz glass, will be making around $650.0/half-bbl, more than three (3) times. Thanks, Nil :tank:

Hi all, is someone know if there is a "virtual" brewing company license in the State of Ohio? Let's say that, I own XYZ Brewery, LLC and dont wanna have a brick and mortar place yet, I have 12 beer recipes. I decided to go thru contract mfg, hire ABC Brewery, they produce X bbls for me, pay...

Hello guys! I made a Bock in these days. When the SG got to 1.020, I increased the temperature to 65F. I forgot (should be 2 days) so after three (3) days, still I was observing slight bubbling. Yet, I discharged the beer into a new vessel and lager it. Question is that, should I end the...